Rosca de reyes

Step 1: Mix 1 ⅛ lb strong white bread flour, 3 ½ oz caster sugar, ¼ oz fast-action dried yeast and 1 tsp salt. Add the warm ½ cup whole milk, 4 eggs, 1 tbsp orange zest and 1 tsp orange-blossom water and mix to a sticky dough, then knead 8 minutes.

Step 2: Knead in the 4 ½ oz unsalted butter bit by bit and keep going 8–10 minutes until the dough is smooth, glossy and stretches into a thin window. Cover and leave 1½–2 hours until doubled.

Step 3: Roll the dough into a 70 cm rope, then join the ends to make a large oval ring on a lined tray. Cover and prove 45–60 minutes until puffy.

Step 4: For the sugar paste, rub 2 ⅛ oz plain flour, 2 ⅛ oz icing sugar and 1 ¾ oz unsalted butter together into a soft dough. Roll into thin strips between two sheets of baking paper.

Step 5: Heat the oven to 350°F (325°F fan). Brush the ring with 1 egg, lay the paste strips across it and decorate between them with 5 ½ oz candied fruit (figs, orange peel, cherries) and 3 ½ oz quince or guava paste (ate).

Step 6: Bake 25–30 minutes until deep golden and the base sounds hollow. A common mistake is pulling it out pale: the crumb will be doughy, so trust the colour. Cool on a rack.

Step 7: Once cool, push the 1 small heat-proof figurine or a whole almond into the ring from underneath, then tell everyone it is there before slicing.